Raspberry Orange Mint Sorbet
An original recipe by Iris Higgins
1 seedless orange
1 cup frozen raspberries
15-25 drops liquid stevia
2-3 mint leaves, minced
- Zest an orange and place the zest into a blender. Cut the orange in half and cut around the edges with a knife so you can easily spoon out the orange segments with the pulp. Put the orange segments into the blender, squeezing any extra juice into the blender as well.
- Puree the raspberries and orange until smooth. Add liquid stevia to taste.
- Pour into ice cream maker, following your maker's instructions.
- Once sorbet is ready, stir in mint, and garnish with a mint sprig if desired.
Makes enough for 1 generous serving or 2 "I'm in polite company so I'm not going to eat as much" servings.
Find the original recipe at The Daily Dietribe.